Sancerre | French Wine appellation Sitemap The Sancerre wine appellation lies in the beautiful Loire Valley in France just two hours south of Paris on the so-called �Left Bank� of the Loire. (The French ascribe left and right characteristics to rivers when you face the direction of the river flowing to the sea.) The appellation is to the east of the sprawling city of Bourges and overlooks the Loire River as it finishes its northward exploration and suddenly turns west to head towards the Atlantic near the city of Nantes. The appellation is centered on the picturesque hill-top village of the same name that has been an important regional centre since Roman times. It is a magical town � we always get a buzz as we approach the area and see the Sancerre village thrusting up from the surrounding river plains. It is rightly famous for the thrilling Sauvignon Blanc wines that are produced here. It is here that the grape reaches its ultimate expression. However it is not only the famous white wines that are produced here. Sancerre is also home to some remarkable red wines crafted from the Pinot Noir grape and some beautiful, savoury ros� wines.

The Sancerre appellation is unusual in France in that only two grape varieties are permitted for three wine types. Most appellation have many more permitted types (for example Chateauneuf-du-Pape with officially thirteen � which is really fifteen when you count the white Grenache and white Picpoul which are permitted but not counted � and nearby Burgundy allowing over a dozen different grape varieties ranging from Sauvignon Gris and Blanc to Gamay, Pinot Noir and Melon de Bourgogne as well as the rare Le C�sar). The appellation was originally established on 14th November 1936 for white wine only. Later, in 1959, the appellation was broadened to include red wines and ros� wines. Wine production is centered on the village of Sancerre but some of the nearby hameaus such as Chavignol and the commune of Crezancy are the powerhouses of production.

In fact, the communes of Bannay, Bu�, Cr�zancy-en-Sancerre, Menetou-R�tel, M�n�tr�ol-sous-Sancerre, Montigny, Saint-Satur, Sainte-Gemme-en-Sancerrois, Sancerre, Sury-en-Vaux, Thauvenay, Veaugues, Verdigny and Vinon are all permitted to produce Sancerre appellation wines. And a note to new world producers of Sauvignon Blanc wines, irrigation is not permitted in the Sancerre appellation! One of the secrets of the success of the Sauvignon Blanc grape here is the soil which is derived from the Kimmeridgian limestone that it shares with northern Burgundy (Chablis) and southern Champagne (Aube). Andrew Jefford in his seminal work The New France divides the soils into three types: �The first is locally known as terres blanches (white earth), a marl which contains exactly the same comma-shaped fossils as is found in Chablis and the Aube, Exogyra virgula.

The second type, locally called caillottes (little stones), is a rubbly limestone formed by the weathering of other, harder Kimmeridgian strata. There are also sizable deposits of flint, called silex in French. � In his book called Terroir which analyses the environmental factors that contribute to the tastes and aromas of wine, James E Wilson talks about the scarp that dominates the western side of the Sancerre appellation in an arc from Chavignol around to Crezancy where some of the best examples of Sancerre wines are to be found. He even discusses how more robust and long-lasting wines are created by blending wines from grapes grown in a caillotte terroir with those from the terres blanches. There are many great producers in Sancerre and below we feature some of them who are producing wines of special interest. Domaine Daniel Chotard Domaine Daniel Chotard is run by the genial Daniel whose family has been involved in wine production for many generations. He is obsessed with jazz and every year there is a concert in his cellar. His vineyards are on the gentle slopes surrounding Reigny near the village of Cr�zancy en Sancerre.

The 2008 Sancerre is a beautiful example of what the Sancerre appellation can deliver. Pale yellow glints through the glass and white flower aromas greet the nose. This elegant white wine is a perfect accompaniment for seafood dishes or poached chicken. The alcohol level is a pleasant 12.5%. Daniel has been eulogised in the Kermit Lynch newsletter (Kermit is the author of the fabulous book 'Adventures on the Wine Trail' and a leading US importer of French wines): This may be the sexiest Sancerre out there. The musically gifted Chotard is a master at coaxing the nerve plus the roundness and complex fruitiness out of his Sauvignon Blanc grapes. Not bad - classic Sancerre verve and stoniness and Dagueneau-esque intensity. We also like his red wines crafted from the Pinot Noir grape with the Champ de l�Archer cuvee being a particular favourite. Domaine Roblin Domaine Roblin is run by brothers Matthias and Emile Roblin who tend vineyards just outside Sancerre in the village of Sury-en-Vaux.

The domaine comprises eight hectares of Sauvignon Blanc and one and a half hectares of Pinot Noir on the hillsides of Maimbray and Sury-en-Vaux. Their top white wine is called Les Ammonites after the fossils found in the terres blanches derived from the Kimmeridgian limestone. It is not fined or filtered and is a rich, powerful, minerally and thoroughly delicious wine. Domaine Gerard Boulay The Domaine Gerard Boulay wines derive their special flavour and intensity from the amazing Monts Damn�s climat in the hamlet of Chavignol where some of the best Sancerre whites are produced (and don�t forget the wonderful goat cheese that bears the name of this hamlet as well). The wine is fermented with indigenous yeasts and does not see any new wood although some of it is fermented in old barrels. The result is a piercing, wonderful wine with great complexity. Domaine Edmond Vatan We can�t write about Sancerre without paying due homage to the doyen of Sancerre winemaking, Edmond Vatan. His wines are crafted with extreme care and with passion. His vines are planted in the most difficult terrain near Chavignol.

He strives for very low yields and doesn�t use any chemicals either in growing the grapes or making the wine. The wine is fermented using indigenous yeasts only. The result is a wine of considerable elegance and charm that is the pure essence of Sancerre. We tried a bottle of this magical wine at Michel Bras� restaurant recently and it was truly stunning. Search this site Our book recommendation This book from importer Kermit Lynch is compulsive reading for anyone interested in the wines of France! Sancerre is Sauvignon Blanc, or is it? | A Good Time With Wine Murphy Goode The Fume Lucien Crochet Sancerre Writers of all types experience “writers block” now and again. Wine bloggers are no different, despite the fact that there are thousands of different wines to discuss, no less the myriad of related topics to write about. However, we have the added inspiration of Wine Blogging Wednesday , the brainchild of Lenn Thompson from Lenn Devours – The New York Cork Report . Each month, wine bloggers converge on one topic, writing about the month’s wine related theme.

Lenn has managed to enlist the help of wine bloggers around the world for topic ideas, which has allowed WBW to enter it’s 62nd month with today’s installment. This month Dale Cruse from Drinks Are On Me challenges us to try a grape by any other name . Grapes often have different names depending on region in which they grow. Additionally, the grape could have the same name, but it’s labled based on where the wine is produced. I decided to talk about Sauvignon Blanc, and the stark contrast between wines made from the grape in California versus Sancerre, an AOC in the Loire Valley, France. It was not hard for me to select the wines for today’s post. I happened to have on hand a bottle of Lucien Crochet Sancerre 2007 sitting next to a bottle of Murphe-Goode The Fume 2008 in my wine cellar. While it would have been a fun adventure to find some Italian Primitivo and talk about it in relation to Zinfandel, I was very excited to talk about the way Sauvignon Blanc makes different styles of wine from France to California.

Watch the short video below, then read on about Sancerre and Sauvignon Blanc. Sancerre is Sauvignon Blanc, or is it? Wine Blogging Wednesday #62 from Matthew Scott on Vimeo . Now there are Sauvignon Blanc wines that come from all over the world, with great ones coming from New Zealand and Chile , as well as these from California and France. Sancerre , in the eastern part of the Loire Valley, France, is an AOC, Appellation d’origine contrôlée , produces very distinct wines. The terroir, characteristics of the earth the grapes are grown on, greatly influences the wine made there. I highly recommend you experiment with the different styles out there, to find out which you prefer. As you saw from the video, the same grape can produce a very different experience. I think both of these wines have their merits. Your palate may prefer the lighter, easier drinking Sauvignon Blanc from Murphy-Goode, as my Fiancee Robin did. She preferred it to the Sancerre, liking it’s “easy sipping at a low price” quality.

I, on the other hand, enjoyed the chalky, herbaceous flavors of the Lucien Crochet, especially when I thought about it with food. I think that may be the point to make, that the California expression of this grape is an easy drinking back yard sipper, fine on its own. The French Sancerre, however, is a wine that really shows best with food to help marry it’s unique flavors with the foods. I would certainly reach for a California or New Zealand Sauvignon Blanc for sipping and catching up with friends before a Sancerre. However, if I was serving a nice seafood dinner, the Sancerre could be my preference for the evening. Don’t take my word for it, buy a Sancerre and a California Sauvignon Blanc, and try them together. Then, leave a comment below and let me know which you prefer, and why! Last updated by Matt.mmwine at October 19, 2009 Sancerre Wine Region Sancerre Sancerre Wine Sancerre is a small wine district in central France, famous for its crisp, aromatic white wines made from Sauvignon Blanc .

It is also known for its high-quality goat cheeses, which are an excellent match for the local wine. The vineyards here surround the eponymous town, which sits atop a bean-shaped hill overlooking the river Loire (see Loire Valley ). The classic Sancerre wine is white, bracingly acidic, and has pungent aromas of gooseberries, grass, nettles, and a hint of stony minerality. Richer, riper examples – particularly those from warmer, west-facing sites with chalky soils – often show fruitier notes of passionfruit and lemon peel. Sancerre is typically less 'obvious' than the most famous New World styles of Sauvignon Blanc; less grassy than those from Marlborough and less overtly citrussy than those from Casablanca . Sancerre: King of the Hill It is only since the mid-20th century, and the creation of a protected Sancerre appellation , that the town's name has been so strongly associated with white wines. Prior to this, the district was better known for its light-bodied reds.

Today, red Sancerre Rouge – made exclusively from Pinot Noir – accounts for less than 20% of the district's annual production. Until phylloxera wiped out vast tracts of vineyard in the 1860s, the vineyards here were planted mostly with red-wine varieties such as Gamay and Pinot Noir. White wines were in the minority, and were made not from Sauvignon but from Chasselas . When the solution to the phylloxera epidemic was identified (grafting European vines onto American rootstocks) Sauvignon Blanc vines proved more responsive than these other varieties. Thus Sauvignon came to be Sancerre's most widely planted variety - a development without which the district and its wines would probably not be as famous as they are today. Small quantities of Chasselas are still grown in the area, mostly on the opposite side of the Loire, around Pouilly-sur-Loire . Sancerre is located at the very eastern edge of Loire Valley's main vineyard area, hundreds of miles from the region's westernmost vineyards.

It is in fact closer to the Cote d'Or in Burgundy than to the Loire's other key wine districts, Anjou and Touraine. Just 50 miles away lies Burgundy's northernmost district, Chablis , whose famous Kimmeridgian soils are also a feature of the terroir here in Sancerre. Soil types are a point of pride for Sancerre's winegrowers. They are divided clearly into three main types: chalk, limestone-gravel and silex (flint). The latter is often given credit for the distinctive, smoky pierre à fusil (gunflint) aroma found in some Sauvignon from this part of the Loire Valley. The aroma is clear in some Sancerre wines - most obviously those from the eastern vineyards closer to the Loire. It is the reason behind Sauvignon's traditional pseudonym Blanc Fumé - which survives in the name of Sancerre's neighbor and rival, Pouilly-Fume . The Sancerre viticultural area covers a 15-mile stretch of rolling hills on the west bank of the Loire.

Roughly 7000 acres (2800ha) of vines are now devoted to producing the appellation's wines, almost double the acreage when the Sancerre appellation was created in November 1936. The Loire Valley wine industry has endured significant economic hardship in the past decade (due to a combination of poor vintages and the increasingly competitive international wine market), but Sancerre has felt this pressure less keenly than other districts. Its strong historical reputation - coupled with the appeal of its wine style to modern wine consumers - has allowed Sancerre to retain its status as the Loire Valley's "king of the hill". Last updated 10-Aug-2014 Sancerre Wine [ ? ]Subscribe To This Site Sancerre Wine Region Sancerre wine comes from a village of the same name along the Loire River Valley in France. This is Sauvignon blanc country and that is what Sancerre is. At least, that is what white Sancerre is, a small amount of red and rosé wines are made as well.

There are several other appellations in the general area that also make Sauv Blanc based wines as well, including those such as Pouilly-Fumé, Reuilly, and Quincy. However, Sancerre is arguably the most famous, followed closely by Pouilly-Fumé. Sancerre is one of the classic expressions of Sauvignon Blanc, alongside Pouilly-Fumé (also in the Loire Valley) and some white Bordeaux . While some of the best California and especially New Zealand Sauvignon Blancs have come a long way, it is hard to argue that there is any better expression of the grape than these famous French regions. Sancerre Wine Region - Wines and Grapes:The large majority of the wine produced in Sancerre is white made from 100% Sauvignon Blanc. A small amount of Pinot Noir is also grown here and can be produced as either red wine or a rosé. But by far the most common Sancerre you'll find is the white. For the most part, the wines are dry table wines. The emphasis in the winemaking is on purity and expression of the grape and the underlying soil.

Therefore, little intervention is used and the wines see little or no oak aging prior to bottling. How Do They Taste? White Sancerre is a classic French wine which has a strong character. They are bright, vibrant and aromatic wines that often have a grassy or hay-like complexity to them. If unripe, these characteristics can be dominant. But in the better wines they just add a subtle complexity and give a lift and vibrancy to the wines. The fruit flavors of Sancerre often include what is typical for Sauvignon Blanc based wines, a gooseberry aroma and flavor that is quite distinctive. If you don't know what gooseberries taste like, track some down and try them. Then try a Sauv Blanc. You may be surprised and think they vinified it from goosberries rather than grapes! Most Sancerre are relatively inexpensive, although some of the top wines can creep up there. Still, nowhere near the range where the best white wines of Burgundy or even Bordeaux are. Although the best wines can certainly last some years, most Sancerre are best drunk relatively young when their fresh, pure and lively fruit is abundant and bolstered by the zippy acidity.

This bright, refreshing character makes them a natural match with many types of food and is often paired with seafood. Sancerre Wine - A Guide to the Wines of Sancerre Sancerre Wine Shop all wines from Sancerre Join the Sancerre group Sancerre is an appellation located in the so-called Upper Loire -- the eastern end of the Loire Valley. It is best known for its brisk, mineral white wines, made from the Sauvignon Blanc grape, though red and rose Sancerre, made from Pinot Noir, is increasingly popular. Just as in Chablis, the chalky-white Kimmeridgian soil is what really sets the wines apart from those in nearby appellations. Named after a town in Dorset which also shares this geological formation, Kimmeridgian soil is a combination of clay and limestone filled with billions of tiny, fossilized oyster shells. Unsurprisingly, Sancerre goes exceptionally well with oysters. JancisRobinson.com Loire Loire Outside northern France, the Loire, with the exception of Sancerre and Pouilly-Fumé, has tended to be overlooked by modern wine enthusiasts.

Perhaps it's because at this northerly limit of commercially viable viticulture the grapes have had to struggle to ripen, at least until global warming kicked in, so the wines' hallmark is relatively high acidity. Long, hot summers have traditionally been the exception, so relatively few of the reds conform to the usual expectation of high density, alcohol, tannin and obvious oak ageing although climate change and better vineyard management are contributing to riper versions of Cabernet Franc. Most of the whites here are made to the recipe of trapping the fruit in the bottle as early as possible without exposing them to new wood although dry, barrel-fermented Chenin Blanc is a growing phenomenon. It may perhaps seem strange that the wine regions with easiest access to the best oak in France (the forests of the Nevers, Allier and Tronçais are all in the upper Loire) are not great users of it, but grapes have to be really quite ripe before their fermented juice can take the weight of an oak barrel. Another factor may be the relative complication of wine names and identities here.

The same name, Saumur or Anjou for example, may be applied to a range of wines that includes all three colours and a confusing range of grape variety possibilities and sweetness levels. France's longest, laziest river joins not only some of the most beautiful châteaux and what was once the playground of the French court and is now that of well-heeled Parisians, but also scores of wine districts which can, very roughly, be divided into three zones: the Sauvignon-dominated vineyards of the Upper Loire; the Muscadet region at the mouth of the river (more than 480 km/300 miles downstream from Pouilly-sur-Loire and Sancerre); and the vast and varied vineyards in between, which produce some great sweet and some useful sparkling white wines as well as a host of still reds, whites and rosés from numerous grape varieties of which Chenin Blanc, Cabernet Franc, Gamay and Sauvignon Blanc are the most important. Upper Loire Sancerre and Pouilly-Fumé (occasionally called Blanc Fumé de Pouilly) are the Upper Loire's, indeed the Loire's, most famous ambassadors.

The two wine districts are separated only by the river, and the hilltop town of Sancerre is just 16 km (10 miles) north west of the decidedly unspectacular Pouilly-sur-Loire. Both of these much-exported wines are made exclusively from Sauvignon Blanc grapes into lean, green, sappy, aromatic palate-sharpeners. Such has been demand for them in the world's restaurants that most of the wines made under either appellation are remarkably similar. Neatly hedged rows of Sauvignon vines traverse the gentle slopes above the river, where vineyards are interspersed with cereal crops and sunflowers for this is an area of mixed farming. Mechanical harvesting has been the norm for some time and the combination of a damp climate and generous yields can result in almost aggressively aromatic, light-bodied, relatively tart wines reeking of nettles and cats' pee. Only at the highest quality level is the particular nature of the various terrains in the appellations apparent.

Serious restaurants in Sancerre, for example, list their local wines under the names of the appellation's best-favoured communes such as Bué, Ménétréol and Chavignol, where some of France's best crottins, or miniature drums of goat's cheese, are made. The region's enfant terrible was Didier Dagueneau, a gifted and energetic producer of Pouilly-Fumé based in a modest cottage in St-Andelain just north of its grandest building, the Château du Nozet, home farm of the Upper Loire's best-known wine producer, Baron de Ladoucette. Dagueneau, who died at a tragically early age, believed passionately in reducing average yields, in restoring soil texture and quality through biodynamic viticulture, an extreme form of organic viticulture. A few, though not many, producers followed him in a move towards making wines concentrated enough to benefit from fermentation and ageing in new oak. However similar the wines may be, locals argue that the inhabitants of Pouilly and Sancerre are creatures from two different planets, or at least from two different French regions, which amounts to much the same thing: greater Burgundy and Berry respectively.

In wine terms the two districts differ because Sancerre produces some light red and rosé appellation contrôlée wine from Pinot Noir grapes, while Pouilly-sur-Loire is the name of a much lighter, blander wine made from Chasselas, more often grown as a white table grape. Other superior producers include: Henri Bourgeois, François Cotat, Lucien Crochet, Gitton, Joseph Mellot, Henry Pellé, Vincent Pinard and Vacheron. Reuilly, Quincy, Menetou-Salon are wine districts to the west of Sancerre producing wines of a very similar style to Sancerre and Pouilly-Fumé but sometimes with more appealing craftsmanship. Their names are so much less well known that the wines have to find a market purely on the basis of their inherent quality. Claude Lafond, Jean-Michel Sorbe and Pierre Clément make reliably good wines, generally offering rather better value than Sancerre and Pouilly-Fumé.

Some favourite producers: Gérard Boulay, Henri Bourgeois, François Cotat, Lucien Crochet, Domaine Didier Dagueneau, Gitton, Alphonse Mellot, Henry Pellé, Vincent Pinard, Château de Tracy, Domaine Vacheron. Middle Loire Wine geography is at its most complicated along the central, westbound stretch of the Loire. Travelling upriver from the Muscadet region, the wine enthusiast is first bamboozled by Anjou, the name of the region around the city of Angers, associated with the often grimly sweet commercial Rosé d'Anjou; the extraordinarily long-lived fine pink Cabernet d'Anjou; the distinctly variable, dry and medium dry, Chenin Blanc-dominated Anjou Blanc; crisp, light reds under the names Anjou Rouge and Anjou-Gamay; and, finest of all when the region is blessed with a hot summer, smooth, silky Cabernet-moulded reds under the Anjou-Villages appellation. The grape which reaches its apogee in the Middle Loire is the often underrated Chenin Blanc.

In cool years it may simply produce a tart, relatively aromatic medium-dry white (historically with too much sulphur), but when nature co-operates in producing thoroughly ripe grapes and, ideally, the magic mould noble rot, such appellations as Coteaux de l'Aubance, Coteaux du Layon and, especially, the particularly well-favoured enclaves Chaume, Quarts de Chaume and Bonnezeaux within it, can produce great, honeyed, long-living sweet white wines to rival some of the best in the world. Some ultra-sweet Sélection de Grains Nobles wines are also made. Savennières is Anjou's minuscule but world-famous dry white Chenin Blanc appellation. Nicolas Joly at Coulée de Serrant is one of France's most vociferous proponents of biodynamism and is arguably the appellation's best-known producer. These minerally, age-worthy wines can be hard to appreciate when young, and the combination of high demand and low production neatly restricts the wines to their greatest enthusiasts who know that they will mature into wonderfully complex wines high in extract.

Some favourite producers: Domaine de Bablut, Domaine des Baumard, Pascal Cailleau, Château de Chamboureau, Philippe Delesvaux, Château de Fesles, Domaine des Forges, Christian Papin at Domaine de Haute Perche, Claude Papin at Château Pierre-Bise and Vincent Ogereau. Saumur is the next region upstream and the eponymous town is best known for its usually dry and racy sparkling wines, whose tiny, often persistent bubbles can demonstrate considerable winemaking skill. All that prevents these wines from finding a wider market is the decidedly un-champagne-like flavours of the Chenin Blanc grape which dominate Saumur Mousseux and the more rigorously made Crémant de Loire, although increasing quantities of Chardonnay used in these traditional-method wines are beginning to 'internationalise' them. Three outposts of Champagne houses perform particularly well here: Bouvet-Ladubay (Taittinger), Gratien & Meyer (Alfred Gratien) and Langlois-Château (Bollinger).

Saumur's other claim to wine fame is Saumur-Champigny, the Loire's most fashionable, and therefore often overpriced, Cabernet Franc-based red. In particularly ripe years these fragrant, silky-textured, gulpable liquids can benefit from careful maturation in small oak barrels. Filliatreau, Foucault Frères and Ch de Hureau are some of the better producers, and superior bottlings can continue to evolve for years in bottle. The Loire's most famous reds, Chinon, Bourgueil and St-Nicolas de Bourgueil, are made to the same recipe as Saumur-Champigny, indeed Chinon is virtually an eastern extension of it. Bourgueil can be the beefiest, longest-living Loire red of all while the lighter St-Nicolas de Bourgueil is even more rarely seen outside its own parish. All three appellations fall within the Touraine region, around the city of Tours, where the landscape is dotted with wine cellars and even houses carved out of the soft, well-drained limestone known as tuffeau, to which the region's châteaux owe much.

Gifted producers in these appellations include Daniel Chauveau, Pierre-Jacques Druet, Charles Joguet and Olga and Jean-Maurice Raffault. Touraine is one of France's most confusing wine names. White versions can be made from any or all of four grape varieties (although Sauvignon is the most common and the best examples can rival wines of the Upper Loire). Reds and rosés may be a blend of Gamay (the most common), Cabernet Franc, Cabernet Sauvignon, Côt (Malbec), Pinot Noir, Pinot Meunier, Pinot Gris and two local vine varieties Pineau d'Aunis and Grolleau. An early-bottled Touraine Primeur version rivalling Beaujolais Nouveau is a further confusion. The districts of Amboise, Azay-le-Rideau and Mesland amongst others are allowed to append their name to the Touraine appellation but offer no guarantee of superior quality. Cheverny and Valençay are two small Touraine satellites which have managed to avoid being subsumed into the appellation Touraine, with the former producing particularly vivid Sauvignon Blanc.

Some favourite producers: Philippe Alliet, Yannick Amirault, Bernard Baudry, Pierre-Jacques Druet, Charles Joguet, Henry Marionnet, Olga and Jean-Maurice Raffault. Touraine's arguably most distinctive wines are Vouvray and its reflection across the river Montlouis. Like the great sweet wines of Anjou, they are made from Chenin Blanc grapes, and vary considerably in quality and even style according to the year's grape sugar level. In great years such as 1947, 1989 and 1997, the combination of noble rot, sky-high sugar levels and the naturally high acidity levels of Chenin grown this far from the equator ensure that the deep green-gold versions labelled moelleux or liquoreux will last virtually forever. In cool years, however, the grapes may well be better suited to making a crisp base for sparkling wine. And between these two extremes a host of wines labelled sec (dry), sec tendre (off dry) and demi-sec (medium dry) are made.

Many a top quality dry Chenin has emerged from the better cellars over the last few years and they can develop for years in bottle, just as the sweet ones can last for decades. Even the demi-sec versions have enough tang to make them delicious partners for many fish dishes, notably those involving a creamy sauce. Quality-conscious producers include Jacky Blot at Domaine de la Taille aux Loups, Domaine Delétang, Foreau of Clos Naudin, Fouquet of Domaine des Aubuisières and Domaine Huet of Le Haut Lieu in Vouvray. Parisians should not be allowed a monopoly on all the best wines of the Loire: the stylish sparkling wines and, in riper vintages, the dry, barrel-fermented Chenins and the nobly rotten sweeter ones and keenly priced, refreshing Cabernet-based reds. Muscadet The Muscadet region at the mouth of the Loire, like Brittany to the immediate north, is quintessentially oceanic. Clouds and sea spray blow in off the Atlantic, untainted by any contact with land for thousands of miles.

The relatively light, neutral wine has long been made exclusively from the Melon de Bourgogne grape, one of many progeny of the Pinot and Gouais Blanc grapes, along with Chardonnay, Gamay and many more. Muscadet de Sèvre-et-Maine, named after two small rivers which flow to the south and east of Nantes, is by far the most common form of Muscadet. Because the Melon grape is not exactly flavour-packed, many local winemakers leave the fermented wine on the lees, sur lie, for several months in order to leech a bit more character (and often an appetisingly light prickle) into the wine. When Muscadet was popular as France's white answer to Beaujolais, the term sur lie was far too generously applied and the regulations were, not before time, tightened in 1993.

Some ambitious producers – notably Guy Bossard at Domaine de l'Ecu, Pierre Luneau-Papin, the Vignerons du Pallet, Guilbaud Frères and Le Fief Guerin – have been turning their Muscadets into 21st century wines by using oak and dramatically reducing yields, but 95 bottles of Muscadet out of 100 should be drunk as young and casually as possible. Muscadet Côtes de Grandlieu is theoretically a more floral style of wine from the west of the region while Muscadet Coteaux de la Loire tends to be a little lighter and leaner. The beleaguered Muscadet producers who saw sales plummet in the early 21st century are hoping that a system of named crus may inject some life into the appellation. Gros Plant is the region's light, tart white varietal for masochists. Some favourite producers: Domaine de l’Écu, Pierre Luneau-Papin, the Vignerons du Pallet, Guilbaud Frères and Le Fief Guerin.

Loire Fringes Travelling upstream from the mouth of the Loire, the very light whites of the Fief-Vendéens are like Muscadet shadows, while Coteaux d'Ancenis and Vins du Thouarsais are on the fringes of Anjou-Saumur. Haut-Poitou is far from the river itself, well south of the Touraine, and produces a wide range of well-made modern wines almost exclusively from a single co-operative. Coteaux du Loir is the confusingly named northern outpost of Touraine, with some very fine dry Jasnières being made from Chenin Blanc grapes - most successfully by Joël Gigou and Aubert de Rycke. Coteaux du Vendômois makes light wines around the town of Vendôme, while Orléans and Gien give their names to the local Orléans and Coteaux du Giennois on the most significant bend in the river Loire. Well inside that bend are Gamay-dominated Chateaumeillant and St-Pourçain-sur-Sioule, which make wines from a wide range of grape varieties, with the Loire's hallmark of high acidity and relatively light body.

For more information on this region see Loire Valley Wines In a nutshell Video: French Sancerre White Wine | eHow French Sancerre White Wine Comments Video Transcript My name is Mihaly Fabok we are here on behalf of Expert Village, also we are here to learn about wine kinds. The next wine, it's a very famous wine in France, called Sancerre. A famous wine from the Loire valley, Sancerre is made from 100% Sauvignon Blanc, a very famous grape in Loire Valley. The vintage year was 2006 so it's nice, fresh, crispy wine. Usually the Sauvignon Blanc is a bit stronger acidity, so it's much involved with fresh green salads, which has a bit of a higher acidity, combined with an acidic sauce like lamb sauce for example. So, this Sancerre shows a great part typical of the Sauvignon grape variety, and it is the wine you can feel a touch of floral bouquet also, which is a dominant flavor of the wine and sometimes when the grape are ripe or overripe, the tropical fruity flavor is also popular.

Featured An Overview of French White Wines | Wine Folly An Overview of French White Wines June 5, 2015 Blog » Learn About Wine » An Overview of French White Wines Articles , France , Intermediate French White Wines France is the origin place of many of the world’s most popular white wines including Chardonnay, Sauvignon Blanc and Viognier. However, due to the way the French label their wines , it’s often hard to identify what exactly what wine is in the bottle. In this article we’ll identify the primary white wines of France, how they taste (because they taste different than their American counterparts), and provide you with common ways French white wines are labeled. Section Guide .. Undervalued Whites Chardonnay French Chardonnay Tastes & Styles There are two primary styles of Chardonnay that produce very different tasting wines. One of them was made famous by a region called Chablis (“sha-blee”) in Burgundy and is traditionally unoaked. Expect these French Chardonnays to be very dry, light-bodied, and minerally with flavors of lime, lemon, starfruit, and subtle notes of spring blossoms and chalk.

The other style was made famous by the region of Côte de Beaune in Burgundy and is traditionally oaked. Expect these wines to be dry and full-bodied with flavors of yellow apple, lemon curd, vanilla, hazelnut, and subtle notes of mushroom and crème fraîche. Regional Notes Chardonnay originated in the region of Burgundy, where it’s the primary white grape of Bourgogne Blanc and Chablis . Burgundy is a moderately cool area and is famous for a leaner and lighter style of Chardonnay. Besides Burgundy, Chardonnay also grows plentifully in Champagne (where it is used in their sparkling wines), the Loire valley (where it’s lean like Chablis) and along the French Riviera in Languedoc-Roussillon (where it is fruity and somewhat pineapple-y).

TIP: A great place to look for value-driven oaked French Chardonnay is from the Jura Sauvignon Blanc French Sauvignon Blanc Taste & Styles French Sauvignon Blanc is most commonly a bone-dry, lean, and light-bodied white wine with flavors of grass, green pear, honeydew melon, grapefruit, white peach, and subtle notes of slate-like minerals. There is one region in Bordeaux however, called Pessac-Leognan that is known for also producing an oaked style of Sauvignon Blanc–well worth exploring,–that is dry and medium-bodied, with flavors of grapefruit, white peach, sage, fresh bread, and subtle notes of butter. Finally, Sauvignon Blanc is blended with Sémillon to make a sweet white wine which you can read about in the notes below on Sémillon. Regional Notes Sauvignon Blanc originated around Bordeaux and the Loire Valley of France. The majority of French Sauvignon Blanc wines come from the Loire valley where you will find the wines of Sancerre, Touraine and Pouilly-Fumé (among others).

In Bordeaux, Sauvignon Blanc is an important blending grape in Bordeaux Blanc where it is also commonly labeled as Graves, Entre-Deux-Mers and Pessac-Leognan. Finally, the French Riviera in Languedoc-Roussillon grows great value Sauvignon Blanc labeled as “Pays d’Oc.” TIP: White Bordeaux is made with Sauvignon Blanc, Sémillon, and a rare grape called Muscadelle. Sémillon French Sémillon Taste & Styles French Sémillon grows in Bordeaux, France and is almost always blended with a little Sauvignon Blanc. There are 2 primary styles of Sémillon. The most famous style is a rare sweet dessert white wine made famous by the region of Sauternes in Bordeaux. Expect these sweet white wines to have flavors of apricot, ginger, honey, citrus zest and subtle notes of jasmine and marmalade. The other style of Sémillon blend from Bordeaux is a dry, light-bodied white wine with notes of lemon, grapefruit, gooseberry, honeysuckle flowers and grass. Regional Notes Sémillon is thought to have originated in Bordeaux.

The dry style of Sémillon is commonly labeled as Bordeaux Blanc, Entre-Deux-Mers, Graves, Pessac-Leognan and Côtes de Bordeaux. The sweet style of Sémillon is commonly labeled as Sauternes, Barsac, Cérons, Cadillac, Loupiac and Sainte-Croix-du-Mont. Muscadet Muscadet Taste Muscadet is the name of the region in the Loire Valley where a unique-to-France wine grape, Melon de Bourgogne, is grown. Muscadet wines are very light-bodied, dry, lean, and somewhat salty with flavors of lime, quince, green mango, sea shell, brine, and with subtle notes of lager and yeast. Because of their savory, light character, Muscadet is a striking wine-alternative to an ice-cold beer! Regional Notes Melon de Bourgogne only grows in the Loire Valley and mostly in the Western Loire close to the Atlantic Ocean. There are two primary regions, Muscadet and Muscadet Sevre-et-Maine, and the latter tends to produce the highest quality wines.

Chenin Blanc French Chenin Blanc Taste & Styles French Chenin Blanc is available primarily in 3 styles: a dry wine, a sweet wine, and a sparkling wine. The dry style of Chenin Blanc is light-bodied, with aromas of white peach, honeysuckle and lime and flavors of lemon, chamomile, green pear, citrus blossoms and sometimes subtle notes of salted butter. The sweet style of Chenin Blanc is medium- to full-bodied with flavors of peach, apricot, orange blossom, honey, marzipan and ginger. Finally, the sparkling style ranges in sweetness but it typically dry with flavors of citrus blossom, white peach, lemon peel, and subtle notes of cream and yeast. Regional Notes Within the Loire there are several sub-regions that specialize in Chenin Blanc. The most commonly available regional names are Vouvray, Saumur, Anjou, Savennières, Montlouis-sur-Loire and Coteaux du Layon.

Muscat Blanc French Muscat Blanc Taste French Muscat Blanc (the same grape that goes into Italian Moscato) is a medium- to full-bodied, sweet dessert wine with flavors of mandarin orange, pink lady apple, peach, perfume, honeysuckle and subtle notes of nutmeg and vanilla bean. Occasionally, you’ll find Muscat Blanc blended into the white wines of Pays d’Oc, where it adds floral perfume-y aromas. Regional Notes Muscat Blanc grows in the South of France along the Riviera in the Languedoc-Roussillon and within the Rhône Valley. The two wines of Muscat Blanc are Muscat de Rivesaltes in Roussillon and Muscat de Beaumes de Venise in the Rhône valley. Typically, the Rhône version of this wine lighter-bodied than the one from Languedoc-Roussillon Viognier French Viognier Taste French Viognier ranges in taste from dry to off-dry (e.g. “a little bit sweet”) and has a subtle oiliness with flavors of tangerine, rose water, pineapple, almond and subtle notes of anise, white pepper, and beeswax.

Regional Notes Viognier is thought to have originated in the Northern Rhône valley, where it grows alongside Syrah and is often blended in small amounts to Syrah wines to add floral character and smoothness. It is very hard to find in the Rhône, where it is primarily labeled as Condrieu. It also grows in abundance in the Languedoc-Roussillon where it is often blended with other grapes, such as Chardonnay and often labeled with the name of the variety. You can also find it blended with other grapes labeled as Minervois Blanc, and Roussillon Blanc. Alsace Whites There are 3 white wines that grow in the Alsace region of France (next to Germany) that are also good to know about and they are: Riesling In Alsace, Riesling is produced in a dry style with flavors of lime, green apple, citrus zest, pink grapefruit and subtle notes of thai sweet basil and white pepper. Gewürztraminer French Gewürztraminer has a more sweet taste with subtle oiliness and flavors of lychee, rose, tangerine, potpourri, cinnamon and subtle notes of tarragon and incense smoke.

Pinot Gris Alsatian Pinot Gris is more towards the sweet side with notes of peach, apricot, honey, baked apple, ruby-red grapefruit and subtle notes of orange zest and smoke. Undervalued Whites The white wines listed above are popular and thus, often command a higher price. There are however many other white wines of France to explore that are under-the-radar, delicious, and often available for less than $10 a bottle. Sound interesting? Here are a few worth knowing: Ugni Blanc (aka Trebbiano) This grape is the most important wine grape of Cognac and Armagnac brandy but also makes fabulous, dry, lean white wines with a citrus zest quality. Colombard This grape grows primarily in the under-valued region of South West France (often labeled as Côtes de Gascogne) and is used primarily for Armagnac brandy. It tastes very similar to Sauvignon Blanc often with more touches of passion fruit.

Picpoul de Pinet (aka Folle Blanche) This wine is found in the Languedoc-Roussillon region and produces very lean, minerally white wines similar to Muscadet that are known as “lip stingers.” Grenache Blanc The white version of Grenache (aka Garnacha) that grows mostly in the South of France from the Rhône to Roussillon (next to Spain). Grenache Blanc is often blended with other grapes and is loved for it’s dry, lemony flavors and beeswax-like texture. Gros Manseng This wine is found mostly in South West France and produces both dry and sweet wines (labeled as Jurancon and Jurancon Sec) that taste of tropical fruit with lime zest. They are amazing. Aligote The “other white” of Bourgogne that’s rarely talked about because it’s very unlike Chardonnay! Aligote is dry and lean with notes of minerals, saline and a spicy finish. Learn About Wine Check out the Wine 101 section of this site for a great overview and introduction into wine.

Question: The French white wine Sancerre is made from which grape?
Answer: Sauvignon Blanc